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Item No.:
*
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Site:
*General Comments-Potable and Recreational Water Charts
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Violation:
The chart records for both potable and recreational water were thorough and detailed. Information such as unusual events were noted on the charts in great detail.
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Recommendation:
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Item No.:
08
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Site:
Pantry-Pool
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Violation:
The backflow prevention device on the potable water line to the filters in the left multiflow cabinet was leaking continuously from the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Records
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Violation:
The records for a fecal accident on 14 June in the forward pool did not include the concentration or contact time of the disinfectant. According to the staff, the disinfection was conducted. In addition, the fecal/vomit accident log indicated that the fecal accident was loose stool, but the daily log for the swimming pool indicated that the fecal accident was formed stool. According to the staff, the daily log was the original record and the stool was formed.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose. Ensure the records for fecal accidents are accurate.
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Item No.:
20
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Site:
Galley-Deck 5- Beverage Station
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Violation:
A protective cover was missing on the 'soda' food splash zone, which surrounded the soda nozzle on the soda dispensing machine. Slotted screws were noted in this area, and dust had accumulated on the food splash zone.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 5- Undercounter Refrigerators
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Violation:
Several of the undercounter refrigerators throughout the deck 5 galley had condensation around the doors, indicating the gaskets were not working properly. The food temperatures in these undercounter refrigerators were all below 40F.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
A hole was observed above the white water return bath, where a fastner to hold the bath in place. The area around the hole was corroded.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Port Beverage Station
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Violation:
A crack was observed on the counter underneath the juice machine, creating a difficult to clean area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Starboard Beverage Station
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Violation:
A crevice was observed on the counter to the left of the juice machine, where some grouting was missing, and dustl had accumulated in this crevice.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Izumi
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Violation:
The counter-mounted combi oven had a small crevice underneath the equipment, creating a difficult to clean space. Dust had accumulated in this area.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Giovanni's
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Violation:
The electrical cord of the tea cup warmer was lying on the counter.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Buffet-Staff Mess- Beverage Station
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Violation:
The electrical cords of the milk dispenser, ice dispenser, and juice machine were lying on the counter.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Room Service
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Violation:
The counter-mounted microwave had a small crevice underneath the equipment and dust had accumulated in this crevice.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 5- Dishwasher
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Violation:
The pressure gauge for the sanitizing rinse of the dishwasher showed the pressure to be around 1.0 bar. The data plate indicated the pressure required for the sanitizing rinse was 1.3 bar. Staff increased the pressure.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck4- Dishwasher
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Violation:
The rightmost nozzle on the upper forward sanitizing rinse spray arm was partially clogged. This was corrected on site.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Pool
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Violation:
The concentration of the chlorine in the sanitizing solution was less than 50 ppm. The bar was open at the time of the inspection. The bucket was immediately removed.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-Deck 8 Aft (Door 8523)
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Violation:
Gray powder was in three locations of the ice machine water bath.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Grey powder was in two locations of the ice machine water bath.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
A hole was observed above the white water return bath where a screw was missing. The area around the hole was corroded.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5- Beverage Station
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Violation:
A protective cover was missing on the 'soda' food splash zone, which surrounded the soda nozzle on the soda dispensing machine. Slotted screws were noted in this area, and dust had accumulated on the food splash zone.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Room Service
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Violation:
The counter-mounted microwave had a small crevice underneath the equipment and dust had accumulated in this crevice.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Starboard Beverage Station
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Violation:
A crevice was observed to the left of the juice machine, where some grouting was missing, and soil dust accumulated in this crevice.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Izumi
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Violation:
The counter-mounted combi oven had a small crevice underneath the equipment, creating a difficult to clean space. Dust had accumulated in this area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Izumi
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Violation:
The previously cleaned grill housing, which housed the grease collection pan, was soiled with food residue. This was corrected on site.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Izumi
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Violation:
The previously cleaned grill collection pan had soapy water accumulated inside.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Handwashing Station- Entrance to Staff Mess
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Violation:
The paper towel dispenser for the handwash sink was mounted above a table where some clean silverware were stored. No clean dishware was impacted.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Provisions-Deck 0 Fork Lift Storage Cage
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Violation:
Serving utensils were stored in two plastic bins, and this was not the original packaging. One of the bins was partially uncovered. The room was not enclosed and two of the sides were made of metal grating, which was soiled. A deckhead panel was missing, creating an opening in the deckhead. A similar violation was noted in the last inspection.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Pantry-Deck 3 Forward (Door 3279)
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Violation:
The paper towel dispenser for the handwashing sink was located adjacent to the prerinse hose and sink and the paper towels were wet from the spray from the hose.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Provisions-Deck 0 Fork Lift Storage Cage
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Violation:
Serving utensils were stored in two plastic bins, and this was not the original packaging. One of the bins was partially uncovered. The room was not enclosed and two of the sides were made of metal grating, which was soiled. A deckhead panel was missing, creating an opening in the deckhead. A similar violation was noted in the last inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Pantry-Pool
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Violation:
Water from the leaking backflow preventer in the left multiflow cabinet was pooled on the bottom of the locker and dripping to the deck below.
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Recommendation:
Ensure decks and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Dining Room-Izumi
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Violation:
A light was out on the deckhead, causing the light intensity to be less than 220 lux at the waiter station counter.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Port Soup Station
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Violation:
The light intensity was less than 220 lux on the left side of the soup station, where the plates for passengers were located.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
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Item No.:
36
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Site:
Dining Room-Deck 5- Waiter Stations
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Violation:
The light intensity at the forward port and starboard waiter stations was less than 220 lux.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Staff Mess- Beverage Station
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Violation:
The light intensity was less than 110 lux to the left of the juice machine and right of the clean storage rack at the beverage station counter.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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